Chopped Lobster, Crab And Shrimp Salad Recipe

Check & Chop

If using pre-cooked lobster, crab, shrimp and crawfish tails, pick through the crab to remove any shells and cartilage. Pat all seafood dry with paper towels. Chop the lobster and shrimp into roughly 1/2-inch pieces; break the crab into bite-sized chunks and chop crawfish tails if using. Place all seafood in a large mixing bowl.

Taste one small piece of each kind of seafood to confirm seasoning and freshness. If any seafood is too cold from refrigeration, allow it to sit at room temperature for 10 minutes so dressing adheres better.

Trim and finely dice the celery and red bell pepper. Thinly slice the green onions, and finely chop parsley and chives. Add all vegetables and herbs to the bowl with the seafood and gently toss to combine, taking care not to mash the crab meat.

In a separate small bowl, whisk together the mayonnaise and creme fraiche (or sour cream) until smooth. Add the lemon juice, Dijon mustard, Worcestershire sauce, hot sauce, Old Bay, kosher salt and freshly ground black pepper. Whisk until fully emulsified and taste; adjust lemon, salt or hot sauce to your preference.

Pour about three quarters of the dressing over the seafood and vegetables. Gently fold the dressing into the seafood mixture using a silicone spatula or large spoon until everything is evenly coated. Add more dressing if you prefer a creamier salad, but avoid over-dressing—salad should be moist, not soupy.

Cover the bowl and refrigerate for at least 20–30 minutes to allow flavors to meld. If serving immediately, a 10-minute rest is fine; for best flavor, chill up to 2 hours.

Just before serving, taste and adjust seasoning with additional salt, pepper or lemon juice as needed. Gently fold in the reserved tablespoon of parsley for brightness.

Spoon the chopped lobster, crab and shrimp salad onto individual plates or onto bibb lettuce leaves or a bed of microgreens. Garnish with extra parsley, a light dusting of cracked black pepper and lemon wedges on the side.

Serve chilled as an appetizer or light main course. Leftovers keep well covered in the refrigerator for 1–2 days; the texture of the crab may soften with time.